Spatchcock Turkey in the Oven: A Juicy, Easy, and Foolproof Recipe

Spatchcock Turkey: A Simple and Delicious Way to Roast a Turkey

If you’re looking for a simple and delicious way to roast a turkey, look no further than spatchcocking. Spatchcocking is a method of roasting a turkey that involves removing the backbone and flattening the bird out so that it cooks evenly and quickly. This method results in a juicy, flavorful turkey that is perfect for a holiday meal or any special occasion.

In this article, we will discuss the benefits of spatchcocking a turkey, as well as provide a step-by-step guide on how to do it. We will also share some tips for making the most of your spatchcocked turkey.

So if you’re ready to learn how to spatchcock a turkey, read on!

Ingredients	Instructions	Notes
1 whole turkey (about 12 pounds) 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper	Preheat oven to 400 degrees F (200 degrees C). Pat the turkey dry with paper towels. In a small bowl, combine the olive oil, paprika, garlic powder, salt, and pepper. Rub the mixture all over the turkey. Place the turkey breast-side up on a roasting rack in a roasting pan. Roast for 1 hour 30 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving.	For a crispier skin, brush the turkey with melted butter or cooking spray halfway through cooking. If you don’t have a roasting rack, you can place the turkey breast-side down on a bed of vegetables in a roasting pan. The cooking time will vary depending on the size of your turkey.

Spatchcock Turkey Recipe (Oven-Roasted)

Ingredients

* 1 (12- to 14-pound) whole turkey, thawed
* 1 tablespoon olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon cayenne pepper
* 1/4 cup (1 stick) unsalted butter, melted
* 1/2 cup chopped fresh herbs, such as thyme, rosemary, and parsley

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Remove the giblets from the turkey and reserve for another use. Rinse the turkey inside and out and pat dry with paper towels.
3. Using a sharp knife, cut along both sides of the backbone to remove it. Flip the turkey over and press down on the breastbone to flatten it.
4. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, rosemary, and cayenne pepper. Rub the mixture all over the turkey, inside and out.
5. Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the melted butter over the turkey and tuck the wings under the body.
6. Roast the turkey for 1 hour 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
7. Remove the turkey from the oven and let it rest for 15 minutes before carving.

Tips:

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The temperature should read 165 degrees F (74 degrees C).
* If you don’t have a roasting rack, you can place the turkey breast-side up on a large baking sheet. Just be sure to add a few cups of water to the bottom of the baking sheet to prevent the turkey from burning.
* Baste the turkey every 30 minutes with the pan juices to keep it moist.
* Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.

Enjoy!

Ingredients

* 1 (12- to 14-pound) turkey, thawed
* 1 tablespoon olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 cup (1 stick) unsalted butter, melted
* 1/2 cup chopped fresh herbs, such as thyme, rosemary, and parsley

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Remove the giblets from the turkey and discard. Rinse the turkey inside and out and pat dry with paper towels.
3. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, and oregano. Rub the mixture all over the turkey, inside and out.
4. Place the turkey breast-side up on a roasting rack in a large roasting pan. Brush the turkey with the melted butter and sprinkle with the chopped herbs.
5. Roast the turkey for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
6. Let the turkey rest for 15 minutes before carving and serving.

Tips

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The temperature should read 165 degrees F (74 degrees C).
* If you don’t have a roasting rack, you can place the turkey breast-side up on a bed of vegetables, such as carrots, potatoes, and onions.
* To make the turkey more flavorful, marinate it in a mixture of olive oil, herbs, and spices overnight before roasting.
* Baste the turkey with melted butter or chicken broth every 30 minutes to keep it moist.
* Let the turkey rest for at least 15 minutes before carving and serving. This will allow the juices to redistribute and the meat to be more tender.

Variations

* For a more traditional flavor, rub the turkey with a mixture of butter, salt, and pepper.
* For a Mediterranean flavor, rub the turkey with a mixture of olive oil, lemon zest, garlic, and oregano.
* For a Mexican flavor, rub the turkey with a mixture of chili powder, cumin, garlic, and onion powder.
* For a Caribbean flavor, rub the turkey with a mixture of jerk seasoning, brown sugar, and lime juice.
* For a sweet and savory flavor, rub the turkey with a mixture of honey, brown sugar, and cinnamon.

Spatchcock turkey is a delicious and easy way to cook a turkey. It’s perfect for a Thanksgiving feast or any other special occasion. With its crispy skin and juicy meat, spatchcock turkey is sure to be a hit with your guests.

Q: What is spatchcocking?

A: Spatchcocking is a method of preparing a whole chicken by removing the backbone and flattening the bird. This allows the chicken to cook more evenly and quickly.

Q: Why should I spatchcock a turkey?

A: There are several reasons why you should spatchcock a turkey. First, it cooks more evenly and quickly than a traditional roasted turkey. This is because the breast and thigh meat are exposed to the heat more directly, resulting in a more evenly cooked bird. Second, spatchcocking a turkey allows you to use less cooking oil or butter, which can help to reduce the overall fat content of the dish. Third, spatchcocking a turkey is a relatively simple process that can be easily accomplished at home.

Q: How do I spatchcock a turkey?

A: Spatchcocking a turkey is a relatively simple process. To begin, you will need to remove the backbone from the turkey. You can do this by using a sharp knife or poultry shears. Once the backbone has been removed, you will need to flatten the turkey by pressing down on the breastbone with your hands. You can also use a meat mallet to help flatten the turkey.

Q: How long does it take to cook a spatchcocked turkey?

A: The cooking time for a spatchcocked turkey will vary depending on the size of the turkey. A general rule of thumb is to cook a spatchcocked turkey for about 15 minutes per pound at 350 degrees Fahrenheit.

Q: What temperature should I cook a spatchcocked turkey?

A: The ideal cooking temperature for a spatchcocked turkey is 350 degrees Fahrenheit. This will help to ensure that the turkey cooks evenly and reaches a safe internal temperature of 165 degrees Fahrenheit.

Q: What are some of the best sides to serve with a spatchcocked turkey?

A: There are many different sides that can be served with a spatchcocked turkey. Some popular options include:

* Mashed potatoes
* Stuffing
* Cranberry sauce
* Green beans
* Roasted vegetables
* Salad

Q: How do I store leftovers from a spatchcocked turkey?

A: Leftover spatchcocked turkey can be stored in the refrigerator for up to three days or in the freezer for up to three months. To reheat the turkey, you can either microwave it or bake it in the oven.

Q: What are some tips for making a spatchcocked turkey?

A: Here are a few tips for making a spatchcocked turkey:

* Use a sharp knife or poultry shears to remove the backbone.
* Flatten the turkey by pressing down on the breastbone with your hands or a meat mallet.
* Cook the turkey at 350 degrees Fahrenheit for about 15 minutes per pound.
* Baste the turkey with melted butter or olive oil every 30 minutes or so.
* Let the turkey rest for 10 minutes before carving.

spatchcocking is a great way to cook a turkey. It’s simple to do, and it results in a juicy, flavorful bird that’s perfect for a holiday meal. Be sure to follow the tips in this article to get the best results.